Friday, August 28, 2009

Summer Pasta Primavera

I love this recipe! It is light but filling. Clint says it is girl food but loves it w/ salmon or grilled chicken. It makes a ton so cut in half if using just for 1 family. Recipe from Giada De Laurentiis.
3 carrots, peeled and cut into thin strips
2 med. zucchini or 1 large zucchini cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 C. olive oil
kosher salt & freshly ground black pepper
1 Tbsp. dried Italian herbs
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 C. grated Parmesan
Preheat oven to 450 degrees.

On a large heavy baking sheet, toss all of the vegetables w/ the oil, salt, pepper and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 C. of the cooking liquid.

Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt & pepper, to taste. Sprinkle w/ the Parmesan and serve immediately.

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